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Italian Cream Bombs Recipe

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★★★★★

4.9 from 77 reviews

Italian Cream Bombs, also known as Bombolones, are delightful Italian-style filled doughnuts featuring a soft and fluffy fried dough exterior filled with rich, creamy vanilla custard. This recipe involves preparing a yeast-leavened dough that is fried to golden perfection, then generously filled with a smooth custard cream, making for a perfect indulgent dessert or sweet treat.

Ingredients

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Dough Ingredients

  • 3 cups All-Purpose Flour
  • 1 tsp Salt
  • 1/4 cup Granulated Sugar
  • 1 cup Whole Milk, warm
  • 1 tbsp Fresh Yeast or Instant Dried Yeast
  • 1/4 cup Sweet Butter, softened
  • 2 large Eggs
  • Vegetable Oil for frying

Custard Filling Ingredients

  • 2 cups Whole Milk
  • 5 large Egg Yolks
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla Extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Create a well in the center and add the warm milk mixed with yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated. Then, mix in softened sweet butter and eggs until the dough is combined. Knead the dough for about 8 minutes until it becomes smooth and elastic.
  2. First Rise: Transfer the kneaded dough into a greased bowl, cover with a damp cloth, and place in a warm spot. Allow the dough to rise until it has doubled in size, approximately 90 minutes.
  3. Shape the Dough: Once the dough has risen, roll it out to about ½ inch thickness. Use a round cutter to cut out circles. Place these dough circles on a lined tray, lightly cover them, and let them rest for about 10 minutes to slightly proof.
  4. Fry the Bombolones: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry each dough circle in the hot oil until golden brown on both sides, about 3-4 minutes per batch. Remove and drain on paper towels to remove excess oil.
  5. Make the Custard Filling: In a saucepan, heat 2 cups of whole milk over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg yolk mixture to temper it, then return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in vanilla extract. Allow the custard to cool completely before use.
  6. Fill the Bombolones: Using a piping bag fitted with a round tip, puncture each bombolone and gently fill it with the cooled custard. After filling, dust the bombolones with powdered sugar for a sweet finishing touch.
  7. Serve: Enjoy the Italian Cream Bombs warm or allow them to cool to room temperature before serving to experience a delicious and satisfying dessert.

Notes

  • Ensure the milk is warm but not hot when mixing with yeast to activate it properly without killing the yeast.
  • Kneading the dough thoroughly is important for achieving the right texture – smooth and elastic.
  • Maintain the frying oil temperature at 350°F (175°C) to ensure the bombolones cook evenly and absorb less oil.
  • Let the custard cool completely before filling to prevent it from melting the doughnuts.
  • Leftover custard can be stored in the refrigerator for up to 2 days.
  • Serve fresh for the best texture and flavor since fried doughnuts soften over time.

Keywords: Italian Cream Bombs, Bombolones, Fried Doughnuts, Custard Filled Doughnuts, Italian Dessert, Homestyle Dessert, Fried Dough, Vanilla Custard

Find it online: https://cookedbycleo.com/italian-cream-bombs-recipe/